FOOD PRODUCTS OF THE NORTH AMERICAN INDIANS. 413 
Columbia River, in Oregon, collect the cambium from this species ot 
cypress in the same manner as the Alaska Indians do that from Pinus 
contorta, and preserve and use it in the same manner. 
BERRIES. 
Manzanita, (Arctostaphylos tomentosa.) —The manzanita of the Span- 
iards. Itis a dwarf evergreen, producing a small fruit similar to the 
well-known bearberry, of an astringent taste. It also possesses acid 
properties, and by the early Spanish settlers of California, Arizona, and 
New Mexico was called manzafiita, or little apple, as, when not fully 
ripe, it tastes like an agreeably tart apple. When bruised and mixed 
with water it forms a cooling drink for summer. The fruit is exten- 
sively eaten in a fresh or dried state by both Indians and wild beasts. 
When dry it is husky, though sweet to the taste, and is often ground, 
made into bread and baked in the sen. The meal from these berries is 
often mixed with other substances, as corn meal, pounded berries, sirup 
of Cereus giganteus, &c., to cause fermentation, forming various drinks 
used by the indians. 
Menzies’s arbutus, (Arbutus Menziesit.)—A fine, showy evergreen shrub, 
with red berries, in clusters, eaten by birds and Indians of California. 
Bearberry, (Arctostaphylos wea-urst.)—This plant is the killikinick of 
the Indians and larb of hunters. It is a small plant growing among 
rocks in the western mountains; has a deep red berry somewhat larger 
“aaehe the common currant; has a sweet spicy taste, and is very pleas- 
¢ food. 
Dckachonn y, (Amelanchier Canadensis.)\—This shrub grows in the mount- 
ains of California, Oregon, Utah, and Alaska; and the berries are 
eaten, both fresh and dried for winter use, by all the Indians. They are 
used by white settlers also, who call them shadberries. They are good 
when fresh, and when dry have an agreeable taste, are excellent for 
mixing with pemican, (preserved meat ) and when boiled in broth of fat 
meat are a dainty dish and used in all the Indian feasts. In preparing 
the fruit for future use a favorite plan is to take a tub holding twenty 
or thirty gallons, on the bottom of which bark of the spruce tree is placed ; 
upon this bark a quantity of berries is laid; stones nearly red hot are next 
laid on; then another layer of berries, then hot stones, and so on until 
the tub is filled. The whole is then allowed to remain untouched for 
six hours, when the fruit will be thoroughly cooked. It is then taken 
out, crushed between the hands, and spread on splinters of wood, tied 
together tor that purpose, over a slow fire, and while it is drying the 
juice which was pressed out in cooking in the tub is rubbed over the 
berries. After two or three days’ drying they will keep a long time, 
and are very palatable, more so when a few buckieberries are mixed 
with them. 
Barberry, (Berberis aquifolium,) sometimes called false Oregon grape. 
Tt has deep blue berries in clusters somewhat resembling the frost grape, 
and the flavor is strongly acid. It grows in the mountains of the North- 
west. It is used as food, and when bruised and mixed with sugar and 
water forms a pleasant drink. 
Hawthorn, (Crataegus coccinea.)—The fruit of this plant is eaten fresh 
and mixed with choke cherries and service berries, which are bruised, 
then pressed into cakes, and dried for winter use. 
Crowberry, (Empetrum nigrum.)—This interesting species of heath-like 
plant produces a black berry which is consumed in its ripe state, also 
dried for winter. It grows on the alpine summits of the Northwest. 
Wild strawberry, (Fragaria Virginiana.)—This fruit grows abundantly 
